A dish that is a beautiful combination of salty and sweet! (The salty aspect is derived from the blue cheese and the sweet taste comes from the recipes blueberries and honey.) Vermont has some of the best honey in the USA.
1 tablespoon dried blueberries soaked in sherry vinegar
2 ounces sherry vinegar
4 ounces extra virgin olive oil
kosher salt and freshly ground pepper to taste
Directions
Clean greens and set aside. Rub bacon with brown sugar. Bake in a 350 degree oven on parchment paper until golden brown. Reserve at room temperature. Soak red onion in cold water, drain.
Clean blueberries, crumble bleu cheese. In a mixing bowl, combine shallots, mustard, honey, dried blueberries in sherry, and whisk to combine. Slowly add olive oil until emulsified. To serve, toss micro greens with vinaigrette.
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